Zucchini Flower

Jl. Subak Sari 13, Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

With the rich bio- diversity of Bali we have the privilege to grow our zucchini in our own garden. Zucchini flower is typical speciality from south of Italy.

Ingredients

This Recipe Serves 4

4 pcs Zucchini flower             

20 gr Truffle filling                  

20 gr Tempura                  

2 gr Pyramid salt     

1 gr Chervil

FOR TRUFFLE FILLING:

100 gr Mascarpone 

60 gr Whipping cream 

15 gr Fresh truffle 

2 gr (1 pinch) White pepper 

2 gr (1 pinch) Salt

FOR TEMPURA:

150 gr Flour                     

15 gr Baking powder             

70 ml Soda water                  

2 gr Salt

Direction

FOR TRUFFLE FILLING:

  • Into a bowl, place the mascarpone and whipping cream.
  • Amalgamate the two ingredients, add the truffle and seasoning.
  • Place into a pastry piping bag, let it rest in the fridge 20 min before use it.
  • FINAL DIRECTIONS:

  • Make sure oil is at boiling temperature.
  • Take the zucchini flower (remember to wash and make sure there is no dirt inside).
  • Take the truffle filling and open the tip of the piping bag, place the filling inside of the flower, make sure that it is not over loaded.
  • Dust the flower with flour.
  • Place it inside of the tempura, gently make sure that its been covered all over.
  • Check if the oil is hot temperature around 190 Celsius.
  • Gently place it into the oil, cook for 40 sec each side until golden and brown.
  • Serves

  • Presentation is as free as you like but if u want to follow the picture, please do so.
  • Place baking paper on the dish and place the zucchini flower on the top; place pyramid salt on it with chervil.
  • Chef's Tip

    Place it into a bowl with tissue so get rid of excess oil.

    The Restaurant

    ONA Canggu

    A DELICIOUS PLACE FOR LUNCH AND DINNER WITH FRESH VIBES AND VIBRANT DESIGN

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    The Chef

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